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Gorgonzola, Tomato and Basil Tuna Steak
Chef:  Aubrey - Canonsburg, PA          Category:  Main Dishes

2 1 lb. tuna steaks
1/2 cup gorgonzola, crumbled
1 large tomato, seeded and diced
2-3 leaves fresh basil, chopped
1 cup, packed fresh baby spinach
olive oil to taste
sea salt, ground to taste
peppercorns, ground to taste
1/2 clove garlic, minced
walnuts, chopped for garnish

Directions: Find thinest section of tuna. Slice a pocket with sharp, non-serrated knife, leaving about 1/4 inch of fish as is. Lightly season pocket with salt and pepper. Set aside. Combine tomato dices, crumbled cheese and basil. Season. Stuff into tuna steak, either prop up with crumpled foil or seal with metal skewer(s) or toothpicks soaked in water. Broil until fish is done to your liking. Pack spinach leaves in serving dish, add olive oil, sea salt, peppercorns and minced garlic. This will be a bed to serve the tuna on. Garnish with chopped walnuts.